In a large skillet or frying pan (or if you have a fryer) heat up the oil until hot. Place the tortillas in, one at a time, flipping over to ensure equal crispness. They should be just golden brown on each side. Remove to drain and shape like a taco shell while right out of the oil

Turn the oil off and move to the back burner carefully

Chop the tomatoes and cilantro. Sprinkle with a little salt and set aside. Slice the fish into bite size pieces that will fit in the taco. Turn the oil back on and heat until hot. Dredge the fish in the seasoned flour and fry in the oil. Remove from oil once fully cooked and drain to remove excess oil.

Fill the tacos with all the goodies! Lettuce, sour cream, fish, tomato and avocado. Serve immediately and enjoy!